Sesame Soy Eggplant Tomato Penne (참깨간장 가지 토마토 펜네)
Tender sautéed eggplant and tomato are seasoned with soy and sesame for a savory, lightly tangy sauce that coats penne with toasty aroma.
Instructions
- 1
Cut eggplant into 2 cm cubes, lightly salt for 10 minutes, then pat dry.
- 2
Cook penne in salted water to al dente and reserve 120 ml pasta water.
- 3
Heat olive oil and sear eggplant over high heat until browned; remove.
- 4
In the same pan, saute onion and garlic, then add crushed tomatoes and soy sauce; simmer 8 minutes.
- 5
Return eggplant, add sesame oil, and simmer 2 minutes to infuse flavor.
- 6
Add penne and 70 ml pasta water, toss 1-2 minutes, then finish with sesame seeds and basil.
Tips
Nutrition (per serving)
Adjust Servings
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